Description
A recipe for fluffy, spiced pancakes made without animal products, flavored like carrot cake.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsweetened plant milk
- 1/2 cup grated carrots
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Mix the plant milk and apple cider vinegar in a small bowl. Let it sit for 5 minutes to curdle.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the curdled milk mixture, applesauce, and vanilla extract to the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the grated carrots and nuts, if using.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour about 1/4 cup of batter per pancake onto the hot surface.
- Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set, then flip and cook the other side until golden brown.
- Serve immediately.
Notes
- For a cream cheese style topping, mix powdered sugar with a small amount of vegan cream cheese and plant milk.
- You can substitute whole wheat flour for half of the all-purpose flour for added fiber.
- Add 1/4 cup of raisins with the carrots for extra sweetness.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 8
- Sodium: 250
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 7
- Cholesterol: 0
Keywords: vegan, carrot cake, pancakes, breakfast, dairy-free, egg-free, spiced pancakes